Stir Fried Kabocha Squash And String Beans Recipes

STIR-FRIED KABOCHA SQUASH AND STRING BEANS

Steps:

• Heat oil on medium to medium low heat
• Add pork, cook to brown, set aside.
• Add onions and garlic and sauté until onions are translucent and tender
• Add the pork, kabocha squash, and water/soup stock
• Add 2 tablespoons of fish sauce and pepper
• Cover the pan and simmer for 30 minutes, mix occasionaly
• Add the green beans
• Optional: 1 cup coconut milk
• Add more fish sauce, salt and pepper if needed
• Continue cooking about 20 minutes or until squash is fork-tender

SQUASH STIR-FRY

Steps:

• 1. In a wok or large skillet, heat the oil.
• 2. Add the squash, zucchini and bell pepper. Cook until tender.
• 3. Add remaining ingredients. Simmer for 20 minutes.
• 4. You can thicken sauce with cornstarch if needed. (1 Tbsp water mixed with 1 tsp cornstarch)

KABOCHA SQUASH AND PORK STIR-FRY

Steps:

• Steam squash in a steamer basket set in a pot of simmering water until tender, 6-8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
• Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.
• Serve stir-fry topped with peanuts and cilantro.

WINTER SQUASH AND PORK STIR-FRY

Steps:

• Put half the oil in a heavy skillet or wok and turn heat to high. When hot, add pork and cook, stirring once or twice, until browned; don't worry about cooking it through. Remove with a slotted spoon.
• Add remaining oil, followed a moment later by squash. Cook, stirring occasionally, for about 2 minutes. Add ginger and scallions and stir; add stock and cook until it reduces by about half. Add soy sauce and cook 30 seconds or so.
• Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

SQUASH AND GREEN BEAN SAUTE SIDE DISH

Steps:

• Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.